Great soup recipe?!
Answers: One that is easy and can also be frozen?
Amazing Potato Soup
6-- medium potatoes {pealed & cubed }
1-- 15 0z. can chicken broth
1-- can cream of chicken soup
1/3-- cup diced onion
4-- slices bacon cooked crisp &crumbled
3/4 inch slice Velveeta cheese {cubed}
Boil potatoes until tender set aside
combine chicken broth and onion simmer until onions are tender. Add cream of chicken soup and velveeta stir over low heat until cheese is melted add bacon and potatoes. season to taste. Serve hot.
With crusty bread or your favorite crackers.
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oh my goodness try the soup at panera. its the rice and chicken one. everyone loves it. my dad makes it for us. soooooo goood!
Bean sprouts and cucumber........boiled in chicken broth.thai sytle garnished with shallots
This is one of my favorites, and it freezes very well
Taco Soup - thanks to Paula Dean
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
After having a wonderful turkey dinner, take the remains and simmer with a can of chicken broth. Add onions, cellery and carrots. After removing the Turkey bones, add just enough rice and a bit of pepper and garlic powder. Let sit for a bit and serve with home made bread.
Put some chicken in broth poach it then add vegtables more broth boil until tender and add cooked pasta or potatoes oh and to thicken it up cream or w/e soup! NNUMMY NUMMY NUMMY!!!
water, corn flower, soult.... and heat....and add some ice.. before sureve it
Best Yet Onion Soup
Ingredients
5 large sweet onions yellow
1 tablespoon margarine
1 tablespoon olive oil
1/4 teaspoon black pepper coarsely ground
1 tablespoon flour, all-purpose
3 cups beef broth undiluted
2 cups water
1 x salt and black pepper to taste
After Cooking
6 slices french bread toasted
2 tablespoons parmesan, parmigiano-reggiano cheese, grated
1 cup mozzarella cheese or jack cheese
Directions
Peel, and thinly slice onions.
Put margarine in 4 quart dutchoven melt margarine mixed with
olive oil over medium high heat.
Add onions, and sauate stirring frequently with wooden spoon
and cook until a light warm brown.
Sprinkle onions with flour, mix to coat, stir until all traces of white
flour disapear.
Cook one minute longer, remove from heat.
Gradually add beef broth, stirring while doing so.
Add water, return to moderately high heat and bring to boil.
Reduce heat and cook uncovered, for 30 - 40 minutes.
Taste soup and add salt paper to taste.
Pour soup into 6 individual oven proof serving bowls.
Place the bowls on a jelly roll pan, top soup with a slice of
toasted french bread.
Sprinkle liberally with parmesan and gratted cheese.
Place bowls 6 inches from preheated broiler or oven
preheated to 425F.
Broil or bake just until cheese melts and turns a rich light
golden brown.
Remove; and serve immediately.
http://www.recipeland.com/recipe/36527/
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Soup: Chicken & Rice. (by Dune 31/1/08)
Chicken Chunks.
Rice.
Diced Carrot.
Diced Celery/Sliced Leek.
Diced Onion .(medium)
More Vegetables.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
Stir fry until the chicken has a little colour and the other vegetables are soft.
Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
Go through the freezer and take out all of those part bags vegetables and add.
Go through the fridge and look for what else to add.
Stir from time to time.
The rice will absorb a lot of liquid so that may need to be topped up.
Season to taste, and plate up.
Serve with Garlic Bread.
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Peanut Butter Vegetable Chicken Soup
SUBMITTED BY: annie nordmark PHOTO BY: FOODCHICK23
"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
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DIRECTIONS
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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